Linseed is a grain of flax that comes in two colors – golden or brown. The flour obtained from these oily grains is rich in ingredients that have a natural and health-promoting effect on the body. Brown linseed is characterized by a high content of Omega-3 acids. Golden linseed is characterized by a high content of nutrients and a more delicate taste than brown linseed.
The innovative technology of grinding wholesome flax grains that have not been degreased guarantees that the product is in the form of a loose powder, despite the very high fat content. In addition, laboratory analyzes were carried out every quarter, thanks to which it was found that the product retains all its properties for at least one year, i.e. there is no oxidation of fats or its caking. All this is ensured by the modern technology of grinding flax seeds.
Omega-3 fatty acids belong to the Essential Fatty Acids (EFAs), which means that the human body is unable to synthesize them and must be supplied with food. They also have a positive effect on the functioning of the circulatory system, regulate blood pressure, reduce inflammation in the body, and also affect the functioning of the brain and mental health. In addition, they inhibit the development of type II diabetes, protect the immune system, have anti-cancer properties and have a positive effect on the condition of the skin.
A rich source of omega-3 fats, especially alpha-linolenic acid (ALA), are vegetable oils as well as nuts and seeds, including mainly linseed oil, pine, rapeseed and soybean oils, as well as linseed and chia seeds.
The detailed proportion of fatty acids in the offered linseed flour is as follows:
Omega 3 fatty acids – approx. 18,9% fat
Omega 6 fatty acids – approx. 51,1% fat
Omega 9 fatty acids – approx. 17,3% fat
The main representative of Omega-3 fatty acids is α-linolenic acid, showing antibacterial and anti-inflammatory properties. In addition, linseed flour is a rich source of valuable nutrients, vitamins and minerals, It is characterized by a very low content of carbohydrates, and is also an excellent source of dietary fiber.
Obtained with an innovative method of grinding linseed, linseed flour is ideally suited for baking bread, cakes, cakes, for the production of pasta and the preparation of pancake dough due to its excellent binding properties. So it can be used as an egg substitute. It also works great as an addition to yoghurt or as a coating, especially for people on a natural, gluten-free, low-carbohydrate or vegan diet.
The product is packed in a “doypack” with a string, which allows you to keep it fresh. An additional advantage is that the packaging can be opened and closed many times.
For larger quantities, we offer packaging in paper bags with a foil insert.
All our packaging has the appropriate certificates and is intended for contact with food.